Grilled Zucchini Chickpea Salad with Burrata & Chili Oil 

This vibrant salad masterfully balances smoky, tender grilled zucchini with the satisfying bite of chickpeas and the lush creaminess of burrata. A punchy dressing of chili oil, olive oil, red wine vinegar, smoked paprika, and lemon juice brings brightness and depth, turning each forkful into a delight. Whether served as a light summer main or a stunning side, it’s quick to assemble, elegant in presentation, and wildly flavorful—perfect for casual al fresco meals or gourmet-inspired dinners at home. 

Ingredients

For the Salad

• 2 medium zucchinis, sliced into ¼-inch rounds
  
  

• 1 can (15 oz) chickpeas, rinsed and drained
  
  

• 1 ball of burrata cheese
  
  

• 2 tbsp fresh mint, chopped
  
  

• ¼ cup fresh parsley, chopped
  
  

For the Dressing & Finish

• 2 tbsp olive oil
  
  

• 1 tbsp red wine vinegar
  
  

• 1 tbsp lemon juice
  
  

• 1 tsp smoked paprika
  
  

• Chili oil (to taste, for drizzling)
  
  

• Salt and freshly ground black pepper, to taste
  
  

Directions

1. Grill the Zucchini – Brush zucchini slices with olive oil, season with salt and pepper, and grill for 2–3 minutes per side until tender with slight char.
   
   

2. Prepare the Chickpeas – In a large mixing bowl, combine the grilled zucchini with rinsed chickpeas.
   
   

3. Mix the Dressing – Whisk together olive oil, red wine vinegar, lemon juice, smoked paprika, salt, and pepper until well blended.
   
   

4. Dress & Toss – Drizzle the dressing over the zucchini–chickpea mixture and toss gently to coat evenly.
   
   

5. Plate & Garnish – Arrange the mixture on a serving platter. Place the burrata ball in the center or scatter pieces around. Sprinkle fresh mint and parsley over the top.
   
   

6. Finish with Chili Oil – Drizzle chili oil over the salad to taste, adding vibrant heat and visual flair.
   
   

Nutritional Information (per serving, approx.)

• Calories: ~280 kcal
  
  

• Total Fat: 20 g (from olive oil and burrata)
  
  

• Carbohydrates: 18 g (including chickpeas)
  
  

• Protein: 8 g
  
  

• Fiber: 4 g
  
  

• Sodium: Depends on added salt and dressing